CHEESY MASHED POTATOES WITH SCALLIONS
With all the trimmings and trimmings and bird cooking periods, the simple mashed potato can frequently be overlooked around Thanksgiving. As far as I’m concerned, this is the norm. The foundation of any good Thanksgiving meal is a mound of creamy mashed potatoes. When there is no mash, where will the gravy go? What are you going to add to your turkey and stuffing in order to enhance the flavor of each bite?
Cheesy Mashed Potatoes with Scallions are rich and creamy, with a zing of green onion sharp cheddar cheese. The richness of these cheesy mashed potatoes doesn’t overshadow the turkey or the other side dishes, and they don’t clog your arteries, either. It was just as I had stated. Bedrock is mashed potatoes.
So peel those extra potatoes this year, please. Chop the green onions and add them to the cheese mixture. Moreover, I assure you that you won’t be overstuffed!
- 1.8kg of peeled and cut into large chunks russet potatoes
- 8 ounces of extra sharp cheddar cheese
- 5 thinly sliced scallions
- 1-1½ cups of whole milk
- 1 stick of unsalted butter
- 1 tablespoon of black pepper
- 1 teaspoon of salt
- ½ cup of grated parmesan cheese
- Potatoes should be fork-tender when boiled. Place the colander over a pot of simmering water and drain again. The milk and butter should be heated in a small pot to ensure that the potatoes are served at their optimum temperature. Alternatively, you can whisk together the milk and butter in a separate bowl before pouring it over the potatoes.
- Mashed potatoes are made by mashing them with milk and butter. Add salt, pepper, and parmesan cheese to the mash when it isn’t exactly the right consistency. Stir the cheese one last time into the potatoes after it has melted.